Pan-Roasted Veal Chops with Cabernet Sauce
"Chef Robert Wiedmaier gives butchering demos at the Butcher's Block in Alexandria, Virginia. At his restaurant next door, Brabo, he serves elegant dishes, like this veal chop. To make the wine sauce even more complex, use demiglace (concentrated veal stock) instead of beef stock and flour. Demiglace is available from dartagnan.com...."
INGREDIENTS
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1/4 cup plus 2 tablespoons extra-virgin olive oil
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4 thyme sprigs
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1 garlic clove, coarsely chopped
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Four 12-ounce, bone-in veal rib chops
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2 cups Cabernet Sauvignon
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2 large shallots, finely chopped
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1 tablespoon unsalted butter
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2 tablespoons all-purpose flour
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2 cups beef stock
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Salt and freshly ground pepper
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Potato Puree
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